Pre-Cooked Hams

ListerD · August 08, 2005, 05:36:09 PM

Anyone ever smoked one?

I did one for a neighbor on Saturday, pretty much traditional scored, cloved and pineapple type with a sweet raisin glaze.

Basically it was an 8 lb. pre-cooked ham from a local shop. I smoked it for just about 4 hours with apple wood to 160deg.

They gave me a bit of it when it was done. They absolutely loved it, me I wasn't too impressed.

What have you done in the past?

BigSmoker · August 08, 2005, 08:29:55 PM

Look at this link. Olds explains his t-shirt method for smoking pre cooked hams. I have done them and I really like them. Have fun
Olds T-Shirt Method

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

ListerD · August 08, 2005, 09:11:17 PM

OK... That looks doable [:)] Will give it a whirl next time though with lower heat (did this last one in my offset).

psdubl07 · August 09, 2005, 11:26:29 PM

Just a random thought here...try something besides Apple. I do not care for the Apple flavored bisquettes, but I have done a few dishes with it that people loved.

ListerD · August 09, 2005, 11:45:22 PM

Oh yeah, in this case the apple was their choice.

I'd rather do that then mesquite though... burned out on mesquite. [:D]

I did order alder and grape vine after reading about it here.

Thunder Fish · August 10, 2005, 12:17:31 AM

I did one for X-mas last year,full dress with maple syrup being spooned over it in the fridge for 1/2 day.It was around 12 lbs,bone in and I believe I also took it up to 160 F with apple/pecan pucks.
It did go faster than the buzzered! REALLY NICE !! [:)]

Oldman · August 10, 2005, 07:41:35 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by ListerD
 OK... That looks doable [:)] Will give it a whirl next time though with lower heat (did this last one in my offset).
<hr height="1" noshade id="quote"></blockquote id="quote">I do mine hot if we are going to eat it that day. However, IMO if you cold smoke it (ya right if that is possible here in Florida) in the T-shirt then try Oak and smoke it for several hours.

The real trick is to allow it to cure for several days before you bake it.

Olds

psdubl07 · August 10, 2005, 06:04:21 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by ListerD
 Oh yeah, in this case the apple was their choice.

I'd rather do that then mesquite though... burned out on mesquite. [:D]

I did order alder and grape vine after reading about it here.
<hr height="1" noshade id="quote"></blockquote id="quote">

Grape vine???

ListerD · August 11, 2005, 02:36:34 AM

LOL! That's what I said but not what I meant. [:D]

I don't know WTF I was thinking... Alder and Apple.

Though I did read of someone using grapevine the other day somewhere. Kind of caught me off guard.

ListerD · August 13, 2005, 05:35:11 PM

I was thinking about this while I was at the store... Keep in mind I'm not using a BS I've got a pit and the Great Outdoors cabinet style.

For a Christmas ham, what about adding Mulling Spices to the water bowl? Smoked with hickory or oak.

We will add it to simmering wine in a cheesecloth pouch and let it steep for 20-30 minutes. Popular drink during the holidays served with cinamon and a thin slice of orange.

It just made me wonder about carrying that aroma and flavor over to a ham or maybe even a turkey breast.

Thoughts?